1 Rinse lemon in hot water, wipe dry and finely grate the peel. Mix yogurt, salt and pepper together in a bowl.
2 Drain yogurt in a sieve lined with a coffee filter. Let yogurt stand for several hours (preferably overnight) in the refrigerator.
3 Peel the onion and garlic. Finely dice the onion. Chop garlic.
4 Wash basil and shake dry. Pick leaves off stems and set aside.
5 Place canned tomatoes in a bowl and mash.
6 Heat the olive oil in a saucepan. Sauté onion and garlic, stirring, until soft.
7 Add tomatoes and 3 stems of basil to the saucepan, add the stock and bring to a boil.
8 Let cook for 20 minutes over medium heat. Remove basil and puree the tomato soup until very smooth.
9 Add soy creamer to the soup and bring to a boil. Season with salt, pepper and a pinch of sugar. Divide tomato soup between bowls and top with the yogurt. Garnish with basil leaves.